I have read different opinions and still am not quite sure what I think is the best option for my stews, chilli’s and soups.
It’s still going to be 90° F/33° C here in Copenhagen, Denmark today but I’m still going to make Coq au Vin this evening, sweating over the pans in my kitchen :-)
In a matter of 2 months the stew & soup season will be here and I will - once again - be making stews & soups almost weekly.
This makes me wonder why I never bought that Fissler Profi 28cm rondeaux 7 liter pan, that I told Damiano I would buy ?
I still use my Le Creuset 7,2 liter 32 cm wok shaped ECI with black enamel for stews and my Le Creuset 6,7 liter 28 cm round shaped ECI with white enamel for soups.
For Braises I use either my Staub Chistea 28 cm 4 liter ECI rondeaux or my Mauviel M250c 28 cm rondeaux.
Am I missing out on something here ?
Yes, ECI does have a tendency to scorch the bottom of your food, if you let it stay on the stove without stirring every 10-15 minutes or so, even at the lowest heat setting on my gas stove. But will a disc based non-clad Fissler Profi 28 cm rondeaux solve this problem totally ?
Will all clad and copper higher walled rondeauxs/pots scorch the food on the side walls of the pan for low simmering foods ?
What is in your opinion the perfect pan for stews, chilli’s and soups ?
FYI I’m not a big fan of ECI Le Creuset & Staub at all, I cooked great stews for decades in a disc bottom Eva Trio Stainless Steel 7 liter pot, but food would still burn at the bottom of the dish, if I didn’t stir it every 10-15 minutes. But my stews taste just as great made in disc bottom SS as they do in heavy red coloured cumbersome Le Creuset ECI pots.
I cook on gas 6 days a week and on induction once a week.
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